Mustard-Rubbed Roasted Turkey Breast

Name: Mustard-Rubbed Roasted Turkey Breast
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 1 lb (454 g) parsnips, peeled and cut into 1/2-inch (1-cm) thick slices; 3 carrots, peeled and cut into 1/2-inch (1-cm) thick slices; 2 white turnips, peeled and each cut into 8 wedges; 1 small rutabaga, peeled and cut into 1/2 -inch (1-cm) thick sticks; 3 tablespoons (45 ml) olive oil; 2 tablespoons (30 ml) butter, melted; 2 tablespoons (30 ml) ground almonds; 1 tablespoon (15 ml) whole-grain mustard; 1 tablespoon (15 ml) Dijon mustard; 1 turkey breast half, with the bone and skin, about 2 lbs (1 kg); Salt and pepper; 2 teaspoons (10 ml) cornstarch; 2 cups (500 ml) chicken broth; 2 tablespoons (30 ml) honey; 1 shallot, finely chopped; 1 clove garlic, finely chopped; 1 cup (250 ml) light beer

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Preparation 30 min
Cooking 1 h 15 min
Servings 4

Sans gluten
Sans oeufs

Ingredients

Turkey and Roasted Vegetables
- 1 lb (454 g) parsnips, peeled and cut into 1/2-inch (1-cm) thick slices
- 3 carrots, peeled and cut into 1/2-inch (1-cm) thick slices
- 2 white turnips, peeled and each cut into 8 wedges
- 1 small rutabaga, peeled and cut into 1/2 -inch (1-cm) thick sticks
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) butter, melted
- 2 tablespoons (30 ml) ground almonds
- 1 tablespoon (15 ml) whole-grain mustard
- 1 tablespoon (15 ml) Dijon mustard
- 1 turkey breast half, with the bone and skin, about 2 lbs (1 kg)
- Salt and pepper
 Sauce
- 2 teaspoons (10 ml) cornstarch
- 2 cups (500 ml) chicken broth
- 2 tablespoons (30 ml) honey
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 cup (250 ml) light beer

Preparation

Turkey and Roasted Vegetables
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- In a large roasting pan, toss the vegetables and the oil. Season with salt and pepper. Set aside.
- In a bowl, combine the butter, almonds, and mustards. Completely cover the turkey breast with the mustard mixture. Season with salt and pepper. Place the meat in the centre of the pan over the vegetables.
- Roast for about 1 hour and 15 minutes or until a thermometer inserted in the centre of the turkey, without touching the bone, reads about 82 °C (180 °F). Stir the vegetables a few times during cooking. Cover and let stand for about 15 minutes.
Sauce
- Meanwhile, in a bowl, dissolve the cornstarch in 10 ml (2 teaspoons) of the broth. Set aside.
- In a saucepan, heat the honey, shallots, and garlic until the honey caramelizes, about 2 minutes. Deglaze with the beer and the remaining broth. Bring to a boil and reduce by half. Add the cornstarch mixture, stirring with a whisk. Simmer for about 1 minute. Season with salt and pepper. Slice the turkey and serve. Drizzle with the sauce and serve with the roasted vegetables.

Personal Note

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Mustard-Rubbed Roasted Turkey Breast

Categories

Ingredients

Turkey and Roasted Vegetables

Sauce

Preparation

Turkey and Roasted Vegetables

Sauce

Personal Note

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